Easy Macaroni Salad is a simple, creamy cold macaroni salad that comes together in minutes with everyday ingredients. If you need a no-fuss side dish for a BBQ, potluck, or weeknight dinner, this is the recipe to reach for.
Easy Macaroni Salad
What I love most is that this macaroni salad recipe doesn’t require a long list of ingredients or any complicated steps. Elbow macaroni, shredded carrots, green onions, and a tangy, creamy homemade dressing is all it takes. It’s the kind of recipe you can make on autopilot when you’re busy and still have everyone asking for seconds.
Ingredients & Equipment
- Elbow macaroni
- Shredded carrots
- Green onions
- Mayonnaise
- Apple cider vinegar
- Garlic powder
- Salt and pepper
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Large pot
- Colander
- Large bowl
- Small bowl
- Whisk
- Large spoon
Step By Step Directions
This recipe makes 8 servings. It takes 15 minutes of prep time and 10 minutes of cook time.
Step 1. Cook the elbow macaroni according to package directions. Drain and rinse in cold water until the noodles are completely cooled.
Step 2. Stir together the macaroni, shredded carrots, and green onions until well mixed.
Step 3. In a separate bowl, whisk together the mayonnaise, vinegar, garlic powder, salt and pepper.
Step 4. Pour the dressing over the top of the macaroni salad ingredients and toss to coat.
Step 5. Serve immediately or chill until ready to serve.
Variations
- Add hard boiled eggs: Diced hard boiled eggs make this a more filling, classic macaroni salad.
- Toss in some celery: Finely diced celery adds crunch and is a traditional addition to creamy macaroni salad.
- Mix in diced pickles: A couple tablespoons of diced dill pickles or sweet relish gives the dressing an extra tangy kick.
- Add diced bell peppers: Red or green bell pepper adds color and a little crunch without changing the flavor much.
- Use a different pasta: Shells, ditalini, or any small pasta shape works as a substitute for the elbow macaroni.
- Stir in a little mustard: A teaspoon of yellow mustard or dijon in the dressing adds a classic macaroni salad flavor.
Leftovers & Storage
Store leftover macaroni salad in an airtight container in the refrigerator for up to 3-4 days. This is a great make-ahead recipe since the flavors get better as everything sits together. If the salad looks a little dry after chilling, stir in a spoonful of mayo to bring the creaminess back.
Tips & Tricks
- Rinse the pasta well with cold water after cooking. You want the noodles completely cooled before adding the dressing so everything stays creamy and coats evenly.
- Shred the carrots finely. Finely shredded carrots blend into the salad and add a subtle sweetness and color without being too chunky.
- Whisk the dressing until smooth. Make sure the garlic powder is fully incorporated so the dressing is even and creamy.
- Finely chop the green onions. Small pieces distribute better throughout the salad so every bite has a little flavor.
- Make it ahead if you can. Even 30 minutes of chill time lets the dressing soak into the pasta and makes everything taste better.
- Adjust the vinegar to your taste. Two tablespoons gives it a nice tang, but you can start with one if your family prefers a milder flavor.
Recipe FAQs
Can I make this macaroni salad ahead of time? Yes, it’s actually better when made ahead. The flavors develop as it sits in the fridge. You can make it the night before and it’ll be ready to grab and go. Just stir well and add a little mayo if it needs loosening up.
What kind of mayo works best? Any real mayonnaise works for this recipe. I wouldn’t recommend using Miracle Whip since it’s sweeter and tangier and will change the overall flavor of the dressing.
Can I use pre-shredded carrots from a bag? Yes, they work just fine and save you a step. The matchstick-style carrots from the produce section are a little bigger, so you may want to chop them shorter, but regular shredded carrots from a bag are perfect.
How is this different from Hawaiian macaroni salad? Hawaiian mac salad intentionally overcooks the pasta until soft and adds the vinegar to warm noodles so they absorb the flavor. This easy version cooks the pasta normally and mixes everything cold, so it’s quicker and more straightforward.
Can I add other vegetables? Absolutely. Diced celery, bell peppers, red onion, or even frozen peas (thawed) are all easy additions that work well with the creamy dressing.
Is this good for potlucks and BBQs? It’s one of the best side dishes to bring because it’s easy to make in big batches, travels well, and everybody loves a creamy macaroni salad. Just keep it chilled if it’s sitting out for a while.
More Pasta Salad Recipes
- Spaghetti Salad
- Bowtie Pasta Salad
- Broccoli Pasta Salad
- Greek Pasta Salad
- Easy Macaroni Salad
- Cucumber Pasta Salad
- Avocado Pasta Salad
- Hawaiian Macaroni Salad
Ingredients
- 12 ounces elbow macaroni cooked and cooled
- 1 cup shredded carrots
- â…“ cup green onions finely chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package directions. Drain and rinse in cold water until the noodles are completely cooled.
- Stir together the macaroni, shredded carrots, and green onions until well mixed.
- In a separate bowl, whisk together the mayonnaise, vinegar, garlic powder, salt and pepper.
- Pour the dressing over the top of the macaroni salad ingredients and toss to coat.
- Serve immediately or chill until ready to serve.
Notes
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